Thursday, 20 November 2014

Maple and pecan danish

Maple and pecan is a great combination and it must be one of my favourite pastries.  Sweet and nutty filling wrapped in soft and flaky danish pastry. Yum!

  • 1/2 portion of danish pastry from this recipe
For the filling:
  • 60ml maple syrup
  • 1/4 cup light brown sugar
  • 40ml honey
  • 40ml double cream
  • 1 egg yolk
  • 120g chopped pecans
  • 2-3 tbsp ground almonds
  • 1 egg white (for egg wash)
  • pecans to decorate
On a lightly floured surface roll out the dough to about 0,5cm thick and cut into 6 rectangles. 

To make the filling place all of the ingredients, apart of the pecans, in a small saucepan and mix well, until combined.  

Cook over a low heat until the mixture has thickened.  Add chopped pecans and stir.  

  1. Spoon the mixture into the middle of each rectangle.

2. Cut diagonally both sides of the rectangle.

3. Make a little cut in the middle of each stripe.

4. To close the pastry cover with the stripes, once from the left, then from the right, until all used.  

Leave to rise for about 1 hour or until doubled in size.

Brush with an egg white. Bake in a pre-heated oven at 180C for 15-20 minutes.


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